Rhubarb Rosettes
Rhubarb Rosettes feature tender dough rolled with sweet-tart rhubarb and strawberry gelatin, creating a delightful dessert perfect for spring gatherings or family treats.
Ingredients
Instructions
- Simmer sugar and water together for 5 minutes.
- Pour the syrup into a buttered 9 x 12-inch baking dish.
- Mix sliced and chopped rhubarb with strawberry gelatin and set aside.
- Sift together flour, sugar, baking powder, and salt.
- Cut in the butter until the mixture is crumbly.
- Beat the egg with milk and stir into the flour mixture to make a soft dough.
- Turn the dough onto a floured surface and roll out to 13 x 9 inches.
- Brush the rolled dough with melted butter.
- Add any juice from the rhubarb mixture to the syrup in the baking dish.
- Spread the rhubarb mixture over the dough and roll up like a jelly roll.
- Cut the rolled dough into about a dozen slices and place them on top of the syrup.
- Bake for 30 minutes at 350°F (175°C).
Tips & Substitutions
For a sweeter flavor, increase the sugar in the rhubarb mixture or use honey as a substitute. If rhubarb is unavailable, try using strawberries or apples for a different twist. Ensure the butter is cold when cutting into the flour mixture to achieve a flaky texture. You can also add a teaspoon of vanilla extract for added depth.
Serving Suggestions
Serve the Rhubarb Rosettes warm, drizzled with a little cream for added richness. They pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream, making them a delightful dessert. For a complete meal, consider serving alongside a refreshing Spinach Romanoff salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. Alternatively, you can microwave individual slices for about 30 seconds, but this may affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Rosettes contains roughly 292 calories, with 6g protein, 49g carbohydrates, and 8g fat. It is a good source of iron (14% of the Daily Value), protein (11% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 789mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just thaw it and drain excess moisture before mixing it with the gelatin. This will help maintain the right texture and flavor in your finished dish.
What can I substitute for the strawberry gelatin?
You can substitute the strawberry gelatin with raspberry or cherry gelatin for a different flavor profile. Alternatively, you can use a fruit syrup or puree if you prefer a more natural option.
How do I know when the Rhubarb Rosettes are done baking?
The Rhubarb Rosettes are done when they are golden brown on top and the syrup is bubbling. You can also insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).